Staying on that crock-pot jag…
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Crock-Pot Tuscan Chicken
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6 bone-in, skin-on chicken thighs, or skinless, boneless breasts
4 teaspoons Italian seasoning
1 teaspoon onion powder
Kosher salt and fresh-ground pepper, to taste
4 cloves garlic, minced
1 cup sun dried tomatoes, drained and chopped
1 cup chicken broth
2 cups heavy cream
1 cup Parmesan cheese, grated
2 cups baby spinach, chopped
Your favorite pasta, cooked
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Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.
In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.
Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.
In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.
Pour the sauce over the chicken into the crock pot.
Cook on high for 4 hours, or low for 6 hours.
Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.
Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!